Tuesday, October 27, 2009

Bubur Ayam Cikini (Chicken porridge)

This chicken rice porridge's cart has been here since 1960s and it's not moving anywhere :)
(trans: Bubur means porridge, Ayam means chicken)

The name of this chicken porridge is "Bubur Ayam HR Sulaiman Cirebon" because the name of the owner was HR. Sulaiman (now his son is taking care this famous chicken porridge business) and HR. Sulaiman came from Cirebon, the city that is famous of Tahu Gejrot (stinky tofu). But then, mostly people are more familiar with the name "Bubur Ayam Cikini" because of the location is in Cikini - Central Jakarta.

The toppings for the chicken porridge.

Salty soy sauce and white pepper.
Pssstt... I've never seen this brand of salty soy sauce in the market so I guess this is one of the secret ingredients that make the chicken porridge tasted special *wink*

The way of preparation of the chicken porridge is a little bit than the one I already posted before, you can click here to read it.


Let's see how is the preparation of making this chicken porridge ;)

First scoop a big spoon full of a thick porridge into a bowl.

Sprinkle white pepper.
Ah.. even just a little but it totally gave a peppery kick!
Add some tong cai (mustard green pickle)
Drizzle some salty soy sauce.
Generously add some slices of Cakwee (yaotiao/ yau char kway)
then some torn chicken
And last, for the top... Emping (malinjo chips)
Ready to be served to the hungry customers *drools*

As the texture of the porridge and also toppings are a bit different than the usual street chicken porridge, definitely the taste is slightly different too. I could taste the warm thick rice porridge is cooked with chicken broth and ginger which added a nice aroma.
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40 comments:

  1. Rebecca SawOctober 27, 2009 at 2:35 PM

    Nice!
    light and easy on the tummy and satisfying!

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  2. AnonymousOctober 27, 2009 at 4:34 PM

    the only different thing i notice is the chips...add in porridge, mayb i can try next time when i make at home

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  3. SelbaOctober 27, 2009 at 5:54 PM

    TNG: Yeah... so true :)

    SG: The chips make the porridge wonderful :)

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  4. J2KfmOctober 27, 2009 at 6:53 PM

    emping! aiyo ... i find them a little bitter lah ... we call it belinja or something, here.

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  5. ♥peachkins♥October 27, 2009 at 7:11 PM

    We have something like this here...

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  6. SelbaOctober 27, 2009 at 7:13 PM

    j2kfm: hehehe... you know that emping can be really addictive? It's just like coffee, first time try is bitter but then you can really be addicted to it ;)

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  7. SelbaOctober 27, 2009 at 7:15 PM

    peachkins: Wow.. that's cool! :)

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  8. foodbinOctober 27, 2009 at 8:42 PM

    a simple tummy warming meal.

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  9. Katherine Roberts AucoinOctober 27, 2009 at 9:46 PM

    This looks like a wonderfully hearty dish!

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  10. Mary BergfeldOctober 27, 2009 at 9:57 PM

    That looks delicious. I really like the chips.

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  11. pisang goreng 115,NFOctober 27, 2009 at 10:02 PM

    i think this is taste better than your previous post
    and it must taste good

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  12. AnonymousOctober 27, 2009 at 11:44 PM

    Looks fantastic especially with that salty soy sauce!

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  13. HairyBerryOctober 28, 2009 at 12:24 AM

    i've tried this went i was in batam for work. really reminded me of homemade porridge. yummy!

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  14. MicaOctober 28, 2009 at 1:15 AM

    Mmm, this looks great right now, especially since we have chilly, drizzly weather in Illinois!

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  15. HeatherOctober 28, 2009 at 3:39 AM

    yummy!! this looks like a nice warm meal!

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  16. FaithOctober 28, 2009 at 5:01 AM

    I've never had anything like this, but it looks so good! I love all the flavors and textures in it.

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  17. MaryBethOctober 28, 2009 at 7:18 AM

    This sounds and looks very interesting, some of the best food in the world comes from street carts.

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  18. UnknownOctober 28, 2009 at 7:20 AM

    hmm.... looks nice

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  19. SelbaOctober 28, 2009 at 7:35 AM

    foobin: you are right! :)

    KA: it is indeed :)

    mary: the chips make the porridge taste more wonderful :)

    PG: it's hard to decide which one is better coz' each has it's unique taste ;)

    5SF: here, most of the rice porridge are using salty soy sauce :)

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  20. SelbaOctober 28, 2009 at 7:40 AM

    nic: ah, so true! it is like a homemade porridge because of the thickness :) You like Batam? The fish soup there is so delicious!

    mica: I bet it is :) Cold weather with a warm bowl of porridge, perfect!

    heather: it is indeed :)

    faith: Oh.. then you need to try it someday :)

    marybeth: hehehe... I totally agreed with you :)

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  21. SelbaOctober 28, 2009 at 7:40 AM

    food paradise: it is ;)

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  22. CK LamOctober 28, 2009 at 8:27 AM

    An interesting version of porridge...and I like this type of thick creamy texture.

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  23. Donna-FFWOctober 28, 2009 at 10:23 AM

    Sounds like a tasty dish. It must be delicious.. since theyve been there since 1960. Lovely post.

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  24. HoustonWokOctober 28, 2009 at 10:40 AM

    Anything with chips in it has me sold.lol. it's a crazy obession.

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  25. Precious PeaOctober 28, 2009 at 11:35 AM

    Almost like the chinese porridge, with tong choi and yaotiao!! Nice!

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  26. SelbaOctober 28, 2009 at 6:25 PM

    ck lam: it's different than the taiwenese porridge, right? ;)

    donna: a lot of people are a fan of this place for porridge :)

    HW: hahahaha... I love chips too! ;)

    PP: yes! Chinese influences, hehehe...

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  27. Cooking GalleryOctober 29, 2009 at 12:46 AM

    I am not very into Indonesian style porridge, I prefer congee from dim sum restaurants. Although I normally like my food full with toppings, but for bubur ayam, I prefer if a bit simpler - maybe also because I just don't like emping ;-)?

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  28. ~~louise~~October 29, 2009 at 3:20 AM

    Oh how I do adore your street food reviews. They always leave me hungry for more. The porridge looks like such comfort food.

    Thank you so much for sharing, Selba...

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  29. SelbaOctober 29, 2009 at 8:01 AM

    C-G: Hehehe... can change the emping with kerupuk ;) but I think for this bubur ayam, they only provide emping.

    louise: thanks for your kind words, Louise :) I'm so glad that you like my reviews.

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  30. scOctober 29, 2009 at 10:27 AM

    slight difference to the porridge in Msia.. it's served without emping and if there's yau char kuay, it's not shredded, we have it whole/ cut up :)

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  31. Duchess of TeaOctober 29, 2009 at 4:45 PM

    Darling, just stopped by to see how you are doing. Longtime no visit...I missed you. I hope life is treating you marvelously.

    Love
    Duchess

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  32. worldwindowsOctober 29, 2009 at 4:58 PM

    Tong cai is a must and emping is new but I like to eat the malinjo emping on its own. Like th warm feeling that come from great porridge.

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  33. 3 hungry tummiesOctober 30, 2009 at 4:44 AM

    love a good warung like this here in melbourne!!

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  34. Fresh Local and BestOctober 30, 2009 at 11:51 AM

    I adore this dish, my mom used to make this all the time. Such great memories inspired by this post!

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  35. golferOctober 30, 2009 at 12:02 PM

    Looking at this photos, something strike in my mind ... franchising ...

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  36. SelbaOctober 30, 2009 at 1:13 PM

    sc: oic, so the yau char kuay is in the original size, I think it's like the Chinese version of porridge :)

    DoT: hi Duchess, yes, long time no visit :) sorry for not visiting your blog lately.

    worldwindows: ah.. you like eating emping! the plain one, salty or with brown sugar?

    3 hungry tummies: hi there, thanks for visiting my blog :) There's a warung in melbourne?

    FLaB: Ah... glad that this post brings great memories :)

    golfer: hahaha... you must be a good businessman!!!

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  37. TaufulouOctober 30, 2009 at 2:18 PM

    first time i came accross that porridge is serve in like this, sure would love to get a bowl and try~

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  38. SelbaNovember 1, 2009 at 5:53 PM

    taufulou: Never? Then you definitely have to give it a try! ;)

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  39. My Little SpaceNovember 2, 2009 at 8:34 PM

    Oh my, the porridge look so inviting! With crackers too.

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  40. tigerfishNovember 4, 2009 at 6:33 AM

    I like congee with lots of white pepper but no, no tong cai for me, I don't like it.

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